How to pickle radish kimchi and what is the pickling method for carrot pickles?

Wash the turnips and cut them into long strips, put them in a basin and sprinkle them with salt overnight.

Then pour out the water, add white vinegar (about 1 3 to half of the radish), you can also add some ordinary vinegar, mix well and marinate for a day and a half, you can also add some peeled peanuts, small peppers and the like.

When eating, you can mix some seafood soy sauce, sesame oil, etc., with corn paste, porridge, it is very refreshing, especially suitable for autumn (the season when the sour taste enters the liver is in autumn).

You can eat and cook freshly, eat as much as you want, and don't have to worry about spoilage without occupying an area, which is more convenient.

Material. 2 pounds of white radish, salt, sugar, rice vinegar, Guizhou chopped chili sauce, wild pepper.

Method. 1.Peel and cut the radish into sections, then cut it into cubes and blanch it in boiling water, not too long.

2.Finally, change the knife and cut it into slices (pay attention to not cutting it in the middle, because this step is carried out after the radish has been blanched, so it is relatively easy to cut), then soak the cut radish in cold water and pick it up, then put in a small amount of salt and marinate it for half an hour and then rinse it off with water.

3.Then add sugar, rice vinegar (you can also use white vinegar), chop pepper paste, wild pepper, then stir well, and finally put the mixed radish into the prepared utensil, cover it and put it in the refrigerator, and it will taste good tomorrow!

Make radish pickles, sour and appetizing.

Main ingredients: 30 grams of carrots, 30 grams of cucumbers, 500 ml of kimchi soup, appropriate amount of white radish, 1 lemon, 20 grams of shredded ginger, 10 grams of garlic slices.

1. Step 1: Slice the lemon, add 1 gram of salt to the radish, grasp and marinate for 3 minutes.

2. Step 2: Pour in 30 grams of cucumbers and 30 grams of carrots, grasp and marinate for 5 minutes.

3. Step 3: Add 500ml of water, drain the water, add 20 grams of shredded ginger, 10 grams of garlic slices, 4 slices of lemon, and stir well.

4. Step 4: Pour in 500ml of kimchi soup.

5. Step 5: Picture of the finished kimchi.

Carrot nutritional value

The nutritional value of carrots has been paid more and more attention, mainly because the carotene in carrots is the main ** of vitamin A, and vitamin A can promote growth, prevent bacterial infection, and have the function and function of protecting epidermal tissue, protecting respiratory tract, digestive tract, urinary system and other epithelial cell tissues.

For the average adult, a daily intake of 2,200 IU of vitamin A is required to maintain normal life activities. It has anti-cancer effects, and it is believed that this is mainly due to the conversion of carotene into vitamin A in the human body.

The above content refers to Encyclopedia - Carrots.

Ingredients: 2 white radish, 2 carrots, appropriate amount of white vinegar, 2 tablespoons of sugar, appropriate amount of salt, appropriate amount of boiling water.

1. Peel and wash the radish, wash the millet pepper, and drain all the water.

2. Cut the white radish into strips, preferably about the same size.

3. Cut the millet pepper into sections, bring hot water to a boil, add sugar and white vinegar, and melt.

4. Pour it into a basin, add salt, stir well, add more salt.

5. Cover and marinate for 2 hours.

6. Pour out the excess water and place in a clean, airtight jar.

7. A layer of radish, a layer of millet pepper.

8. Refrigerate. It can be consumed in 2 days.